Salad Turnip + Asparagus with Honey Ricotta

Tags: Mary Had a Lot of Lamb

“I am NOT turning on the stove.” Something said about 4 times this week in our house. A refreshing, raw veggie salad is the perfect answer.

Now the end result is sans red radishes from our friends at Small Holding Farms (expect a reorder guys), as this very bowl below did not make it to the end process, may she rest in peace. Luckily we had enough salad turnip from Streamside Farms and asparagus left over, so the show must go on and it did. Refreshingly well! If you don’t have any herbs somewhere hiding in your garden, your local producers have tons! Herbs are great to have around; throw a little here, throw a little there.

Asparagus season is the best, and only time in our opinion, to eat asparagus raw. It’s crunchy, refreshing and adapts well to so many flavours. Who knows how long we have until they’re gone for the year, so we scooped some up at our local Stirling’s Fruit Farms.

Our ‘Mary’ blend was our spice of choice; all that herbaceous-ness mixed with some honey from our honey guru’s at Sunny Cove Honey. But I would easily sub her out for either Egyptian Summer or even Taco Enhancer! Our blends can be so interchangeable, a lovely quality to have.

The technique used here to treat the green onions is something we’ve learned from ‘Six Seasons’ by Joshua McFadden and have adapted into our salads ever since! It takes some of that bite away, leaving you with a crisp and refreshing addition to any salad.

Radish + Asparagus Salad with Honey Ricotta


  • 1 lb mix of radishes and salad turnip, halved or cut into 1″ cubes
  • 8 Asparagus spears (about 1 cup cut up), trimmed 1-2 inches from the bottom and sliced 1″ length on a diagonal
  • 2 green onions, sliced
  • 1 cup ricotta cheese
  • ¼ cup olive oil
  • 1 tbsp honey
  • 1 ½ tbsp lemon juice
  • 1 tbsp Big Cove Foods’ ‘Mary Had a Lot of Lamb’ spice blend
  • salt and pepper to taste
  • handful of mixed herbs (we used mint, parsley and thyme)
  • optional: ¼ cup sunflower seeds


  1. In a small bowl, soak the sliced green onions in cold water with an ice cube or two, 20 minutes then drain.
  2. To make the whipped ricotta, you need a food processor. Or a whisk and a strong arm.
  3. Put the 1 cup of the ricotta cheese in the food processor and whip for about a minute. Slowly add the olive oil and whip in the food processor until nice and light. Add the honey, Mary Had a Lot of Lamb spice blend and lemon juice; whip until well emulsified. Season with salt and pepper to taste.
  4. In a large salad bowl, toss together the cut radish and turnip, asparagus pieces and green onion. Starting with half of the whipped ricotta recipe, add it to the vegetables and toss. Adding a little more as you would like or saving the rest for another time.
  5. Roughly rip up and de-stem the herbs and toss them in your salad along with the sunflower seeds if using. Again add salt and pepper to taste.

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